Milling properties of winter soft wheat varieties

Зерновое хозяйство России

E. K. Kuvshinova¹  N. E. Vasyushkina²  N. G. Ignatieva²  E. V. Ionova² 

[1] Азово-Черноморский инженерный институт ФГБОУ ВО Донской государственный аграрный университет в г. Зернограде;ФГБНУ Всероссийский научно-исследовательский институт зерновых культур им. И.Г. Калиненко;

关键词: winter soft wheat;    grain;    variety;    test weight;    general grain vitreousness;    total flour extraction (yield);    quality indexes;    озимая мягкая пшеница;    зерно;    сорт;    натурный вес;    общая стекловидность;    общий выход муки;    показатели качества;   

DOI  :  

来源: DOAJ

【 摘 要 】

Milling properties of winter soft wheat varieties The article deals with the study results of milling properties of winter soft wheat varieties. The purpose of the research was to study the indexes of grain and flour properties of new promising varieties of winter soft wheat developed in FSBSI ARRIGC after I.G. Kalinenko (test weight, flour ash content and flour color) and a total flour extraction and flour extraction according to the breaking and milling systems. The objects of the study were the varieties of winter soft wheat ‘Don 95’, ‘Ermak’, ‘Don 107’, ‘Asket’, ‘Izyuminka’, ‘Lidiya’, ‘Kapitan’, ‘Kaprizulya’, ‘Lilit’ and ‘Kapitan’. The study of test weight and general vitreousness of grain was paid special aatention during the breeding on grain quality as these traits is the most important characteristics of milling properties. On average during the years of study the largest test weight (more than 800 g/l) formed the varieties ‘Izyuminka’ (836g/l), ‘Admiral’(835g/l), ‘Don 95’ (834g/l), ‘Don 107’ (830g/l), ‘Lilit’ (829g/l), ‘Asket’ (819g/l), ‘Kaprizulya’ (808g/l) and ‘Kapitan’ (803g/l). There has been given characteristics of zoned and promising varieties according to their total flour extraction and flour extraction through the systems. The varieties ‘Admiral’ (71.8%), ‘Asket’ (71.4%) and ‘Lidiya’ (71.2%) showed the best results on average through the years of study. The varieties ‘Izyuminka’, ‘Lilit’, ‘Kaprizulya’, ‘Ermak’, ‘Asket’ and ‘Lidiya’ exceeded all the rest varieties according to the complex of physical and milling properties of grain and flour quality. The results of correlation analysis show that test weight has a great effect on the total flour yield and grain vitreousness has a slight effect on it.

【 授权许可】

Unknown